April 23, 2012

Yes, spring is my favorite season. How can I resist? Every living thing seems to be bursting with energy: our garden is explosively green; newborn finches are chirping outside of my studio window; friends are calling for last minute barbecue invitations. Hibernation is over, and I am loving it.

Spring produce is in full effect at the market, and peas are happening. This soup is simple, flavorful, and honestly highlights the deliciousness of ingredient. I was amazed that the cooked peas stayed so green, even when I continued to enjoy the leftovers throughout the week. Feel free to serve the soup warm or cold - either way, it's damned good!

In a large soup pot or dutch oven, cook your bacon with the lid on for about 5 minutes over medium heat. Add spring onions and cook another 2 minutes so that the bacon and onion flavors mingle nicely. Add the peas, mint, and stock. Toss in a few generous pinches of sea salt and freshly ground pepper. Pour in a splash of agave. Bring everything to a simmer and cook for about 7-8 minutes until peas are just tender. Taste for seasoning - I found myself needing quite a bit more salt. And depending on the natural sugar content of the peas you use, you may want a little more agave if you are yearning for a little hint of sweetness.

74 comments:

Oh no! That is so painful! We don't have bunnies, but tons of birds, squirrels, and raccoons to contend with. (And I have to tell you that those pretty peas shoots are at my neighbor's house - I don't have any this year either.)-E

We had pea soup last night:) Our bacon was 'fresh bacon,' though, which I bought without realizing that it tastes just like other pork cuts, and has none of bacon's deliciousness. It contributed nicely to the soup, though!

Thank you yummy supper for again having a delicious and seasonal recipe. I was wondering what might be a great drink or side dish to go with the soup might be. TERRIFIC pictures, both composition and colors.

Thanks Anonymous, What a kind note! I think a little green salad or frittata would be a great compliment to the soup. And in terms of a drink.... hmmmm I guess a cold white wine or rose would be awesome.

Just went to the farmers market on Saturday and picked up english peas and thought about making pea soup or a spring pasta dish - perhaps tonight. Yours looks simply divine and tasty. Great photos! Hope you have a brilliant week ahead!!!

Abby, You don't need to use agave, a sprinkle of sugar would work as well (in fact sugar is what Allen calls for in the original recipe.) I wouldn't use honey here I think the flavor would be odd. And you may not need any sweetener at all if the peas have plenty of natural sugar. I do think the bacon really adds a nice salty flavor to contrast the peas, but if you are a vegetarian the soup could still be good with salty butter instead of bacon and a good veggie broth instead of the chicken stock.If you try a vegetarian version, I'd love to hear how you like it:)xoE

I've been looking for fresh peas at our store and haven't seen any yet (locally grown, at least)! Will need to check out the farmer's market this weekend. The soup sounds perfect for this last thrust of rain. My whole family loves peas. Thanks!

Your soup looks incredibly delicious Erin! I so can't wait until my peas are ready to be picked - it's a long way to go, but this soup will be on my list of things to make with the bounty. Great colour!

Your photos are so inspiring. I'm teaching myself how to take better pictures as we speak. It's so much fun! They are getting better day by day and I hope one day with the right equipment and practice they will turn out like yours! Love the color of the soup, btw. :)

Christina, thank you so much for that sweet compliment! I am completely self-taught too. And I still feel so excited by the process and the constant learning. You sound totally inspired - keep going:)!!

My peas are blooming in the garden and i can't wait for them to be fully grown so that i can make this soup. Thanks for kitchen inspiration with delicious mindful recipes and gorgeous photos.xoxobabette

every recipe is amazing! and this one really hits home, i've hada ton of peashoots come from my local organic market and reallydidn't know what to do with them, thanks yummy supper forbeing right on the case when good food is sprouting!

Now that I am house bound, and craving good greens....this makes my eyes pop. I love young fresh peas. I eat them raw by the handful when I get them and if I have enough later I make pea soup. I love the simplicity of the recipe and everything fresh. It's a must try and a probable keeper.

This soup is so bright and beautiful! I grew up hating peas, but am currently on a mission to re-visit everything I once hated to see if my current self still agrees with my 10 year-old self. Peas are on the top of that list. Might have to start with this soup!

I just came across your blog, and one look at the first photo that came up, I subscribed. I'm an absolute sucker for a gorgeous photography, and beautiful sites. I love everything here! Love to you, you have an inspiring space! I'll definitely be back.

What a gorgeous soup Erin! Spring is my favourite season too, and I love fresh peas from their pods. They are just so sweet. I have fond memories of eating peas straight from their pods in my Grandfather garden :)